Classic Homemade Pecan Pie
My homemade pecan pie recipe is better than ever and with a golden buttery crisp crust, sweet gooey crunchy pecan filling and with the best texture. Follow my precise baking instructions for a filling that sets perfectly every time and is neither runny nor soupy. This classic pecan pie is one of my favorite desserts, it is not complicated to make and a family favorite for any special occasion.
Pecan Pie Recipe Ingredients
- PIE CRUST: Feel free to use the pie crust recipe I have included or your own homemade pie crust recipe - or feel free to use a store bought one you love. There is no need to blind bake the crust for this recipe so no need for pie weights / parchment paper or beans
- PECAN HALVES: You Will need 2 ½ cups pecan halves divided. 2 cups of the pecan halves you will rough chop and the other half you will leave whole and place on top of the chopped ones. Have extra pecans? Try my Pecan Pie bars or my Pecan Pie Cobbler.
- EGGS: You will need 3 large eggs for this recipe. I usually make sure they are room temperature so they combine well with the rest of the filling ingredients. They help hold the pecan filling together and add richness to it too.
- CORN SYRUP: I usually use dark corn syrup but light corn syrup will work too.
- BROWN SUGAR: The little bit of brown sugar in this recipe is added for flavor - it gives the filling a caramel sort of flavor, but is totally optional. DO NOT add more brown sugar than 3 tablespoons.
- GRANULATED SUGAR: This is what will help sweeten the pie. DO NOT SUBSTITUTE granulated sugar with brown sugar cause this can affect the texture of the pie filling and how it sets
- VANILLA EXTRACT: I use pure vanilla extract and although this is an optional ingredient I always add it to all my sweet baked good for that hint of flavour that it adds
- CINNAMON & SALT: I like to add just a pinch of salt or touch of both for flavour - but they are optional. Feel free to add more or less to taste.
- OPTIONAL ADD INS: If you would like to add extra ingredients for flavour you could add bourbon in place of the vanilla, 1 tbsp molasses even more caramel rich flavors
How To Make Pecan Pie
This tasty Pecan Pie is quiet easy to make and here are the simple instructions (full details in recipe card below)
- MAKE PIE DOUGH: You can use store bought pie dough/pie crust for this recipe if you prefer or even use your own recipe. For a tried and tested simple all butter pie dough recipe please refer to the recipe card below - recipe, directions for making dough, rolling it out included.
- ROLL OUT PIE & CHILL: Roll out the pie dough, fit into pan, tuck and flute edges, brush edges with egg wash and sprinkle bottom of crust with crust dust. Chill pie crust while preheating oven and preparing filling
- PREPARE FILLING: Whisk or stir together the filling ingredients: 3 eggs, corn syrup, brown sugar, granulated sugar, vanilla, melted butter, salt, and cinnamon together until combined. Place chopped nuts into pie shell with whole pecan halves overtop them pour the filling mixture overtop the pecans.
- BAKE PIE: Carefully transfer pie to oven and bake at 350°F until golden brown and instant read thermometer comes out of filling reading around 200°F (93°C) when done. I place a pie shield on top of the pie or tent loosely with foil to prevent the edges and top from browning too quickly at the 25-30 minute mark
- COOL PIE: Remove pie from oven when done and allow to cool on cooling rack for 4-6 hours before slicing and enjoying
Pecan Pie Filling Success Tips:
Pecan pies often get reviews that state the filling was runny or soupy - to prevent that I have written specific instructions in the recipe but please take note of these tips as well to make sure you pecan pie is perfect every time!
- Use Good Quality Flavorful Ingredients: You don’t need to add much to this pie filling to achieve amazing flavor. Good quality butter, fresh pecans (taste them before you add them- if they have been in your pantry a long time - they can get stale or even rancid) and corn syrup.
- Use Granulated Sugar: I know this recipe calls for both - the brown sugar is more for flavour than anything in this recipe, and can in fact be omitted. Please DO NOT Swap out the granulated sugar for more brown sugar otherwise the pie will not set. The molasses in brown sugar retains moisture which is not a good thing for this pie. It will take way too long to reach temperature and the pecan pie filling may not set at all.
- Use Corn Syrup: This recipe has not been tested with honey or maple syrup so I cannot guarantee your pie will set if you swap out the corn syrup for an alternative like these.
- Bake for a Long Time: Pecan pie takes a lot longer than some pies. The internal temperature needs to reach around 200°F (93°C) when done. I strongly recommend using an instant read thermometer for this pie recipe like you would baking a blueberry pie
- Pie Crust Shield: After the first 20-30 minutes in the oven, I recommend placing a pie crust shield on the crust’s edges or tent pie loosely with a sheet of foil to prevent it from over-browning too quickly.
- Cool Completely: Slicing warm will give you a soupy slice of pie. Cool for at least 4-5 hours at room temperature because the pie filling continues to set up as it cools. I actually like to make this pie the day before, allow it cool out the oven then wrap and chill and allow it to set overnight and then bring it back to room temperature right before slicing and serving.
How Do I Know My Pecan Pie Has Set & Baked Long Enough?
- The best way and most reliable way to test for doneness in the custard is to use a THERMOMETER. The custard under the pecan layer won’t set up until it reaches 200°F.
- You can also press a pecan with the back of a spoon; if it springs back, the pie has probably set.
- You can also stick a knife or toothpick into the center — if it comes out clean, or juices are clear the pie is done.
Pecan Pie Storage, Make Ahead and Freezing
- STORAGE: Leftover pie can be wrapped tight with plastic wrap and aluminum foil stored in the fridge for up to 5 days.
- MAKE AHEAD: The Pie Dough - can be made in advance and stored wrapped in plastic wrap in the fridge for up to 3 days. It can also be wrapped and frozen for up to one to three months. Thaw in the fridge overnight and then rollout as directed. The Entire Pie can be made and baked the day before which will allow plenty of room for filling to cool and set making this a great make ahead pie recipe.
- FREEZING: Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Here is how to do It - Bake and cool pie as directed. Place your pie into the freezer to allow it to initially freeze, for 1-2 hours or preferably overnight. Then, wrap your frozen pie in a layer of plastic wrap, followed by a layer of aluminum foil. Place the wrapped pie into a freezer-safe storage bag, squeezing out any excess air. Thaw it by moving it to the fridge overnight (or up to 24 hours). Remove wrappings and serve chilled or reheated or let come to room temperature before serving.
More Pie Recipe You Will Love
For the Pie Crust
- 1¼ cups all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 1½ teaspoon sugar
- 8 tablespoons (1 stick) chilled unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons ice water, very cold
- 1 egg whisked for egg wash
For the Crust Dust
- 1 teaspoon all purpose flour
- 1 teaspoon granulated sugar
For Pecan Pie Filling
- ¾ cup granulated sugar (do not substitute with brown sugar)
- 2-3 tablespoons brown sugar (optional)
- ½ teaspoons salt
- ⅛ teaspoon ground cinnamon (optional)
- 1 cup corn syrup (light corn syrup or dark corn syrup )
- ¼ cup melted butter
- 1½-2 teaspoons vanilla extract
- 3 large eggs lightly whisked
- 2 cups pecan halves + ½ cup, divided
For Pie Crust
- Place the flour, salt, and sugar into a food processor and pulse until well combined. Add the butter cubes and pulse until you have a mixture that resembles a coarse meal, with pea sized pieces of butter. Add 3 tablespoons of ice cold water pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.
- Empty mixture onto clean surface. Then, use your hands to press and knead a couple of times enough to just bring the dough together. Do not over-knead or your crust will end up tough. Form into a flat disc and wrap tightly with plastic wrap. Chill in the fridge for 2 hours and up to 5 days before using in a pie recipe. (or you can freeze the dough disk for up to 1 month in advance. Thaw frozen pie crust overnight in the refrigerator before rolling out)
- When ready to make pie. Roll dough into a 12-inch circle and place in a 9x2 -inch pie plate. Trim excess dough fold overhang, and flute edges. Brush the edges with egg wash. Dust the bottom of pie with crust dust mixture (optional). Place unbaked pie shell in fridge for 20-30 minutes or freezer for 10 while making the filling and preheating oven.
For Filling, Assembling & Baking
- Preheat oven to 350°F
- Rough chop 2 cups of pecans and layer nuts evenly over bottom of pie crust then place the remaining whole pecan halves over top
- In a large bowl whisk the eggs, corn syrup, brown sugar, granulated sugar, vanilla, melted butter, salt, and cinnamon together until combined.
- Pour over pecans. Feel free to adjust the whole pecans on top to situate into pattern if you wish
- Carefully transfer pie to preheated oven and bake the pie for 55-75 mins or until internal temperature of pie reaches 200°F and filling is not overly jiggly. USE a pie shield or tent pie loosely with aluminum foil once it is light golden brown - usually at the 20-30 minute mark so the crust and top of pie doesn’t brown too quickly.
- Once done remove pie from oven and place on a wire rack to cool completely.
- Slice and serve once completely cool, with a pinch of salt/flaky sea salt, or a dollop of whipped cream or scoop of vanilla ice cream
- Cover and store leftovers at room temperature for 1-2 days or in the fridge for 4-5 days.
- Please read tips in blog post above recipe to ensure that your pecan pie bakes up perfectly set
- I like to use and recommend using a glass baking dish for the pie as you can easily check the crust and see how it looks. Or use a metal pan. Ceramic dishes insulate heat more and crust may not be as crispy or flaky
- If you don’t have a food processor to make the pie dough - no problem. Just combine the dry ingredients in a large bowl and whisk them together. Then use fork or two butter knives or a pastry cuter to cut in butter cubes into the flour mixture. Use hands, fork or wooden spoon to mix in the cold water.